Chocolate Cherry Cheesecake Bars
Rich chocolate cookie crust with creamy cheesecake and a glossy cherry topping, baked into easy bar form.
Ingredients
Ingredients
- 24 chocolate sandwich cookies Oreos, finely crushed
- 6 tbsp unsalted butter melted
- 16 oz full-fat cream cheese softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 tsp vanilla bean paste
- 2 large eggs room temperature
- 1 tbsp all-purpose flour
- 1 1/2 cups cherry pie filling or cherry topping
- 1/4 cup semisweet chocolate chips optional, for sprinkling on top
Instructions
- Preheat the oven to 350°F. Lightly grease a 9x13-inch baking pan and line it with parchment paper, leaving an overhang on the long sides for easy removal.
- Place the chocolate sandwich cookies in a food processor and pulse into fine crumbs, or crush them in a zip-top bag with a rolling pin until very fine.
- In a medium bowl, combine the cookie crumbs and melted butter. Stir until the crumbs are evenly coated and resemble wet sand.
- Press the crumb mixture firmly and evenly into the bottom of the prepared pan to form the crust.
- Bake the crust for 8 minutes, then remove from the oven and set aside to cool slightly while you prepare the cheesecake layer.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together on medium speed until smooth and creamy, scraping down the bowl as needed.
- Add the sour cream and vanilla bean paste to the cream cheese mixture and beat on low speed until just combined.
- Add the eggs one at a time, beating on low speed after each addition until just incorporated. Do not overmix. Sprinkle the flour over the batter and gently mix in until no streaks remain.
- Pour the cheesecake batter over the slightly cooled crust and spread it into an even layer with a spatula.
- Spoon the cherry pie filling over the cheesecake layer in small dollops. Gently swirl the cherries into the cheesecake with a knife or skewer, being careful not to disturb the crust.
- If using chocolate chips, sprinkle them over the top of the cherry layer.
- Bake the bars for 30 to 32 minutes, or until the edges are set and the center looks just slightly wobbly when you gently jiggle the pan.
- Remove the pan from the oven and place it on a wire rack. Cool completely at room temperature.
- Once cooled, cover the pan and refrigerate the bars for at least 4 hours, or until fully chilled and set.
- When ready to serve, use the parchment overhang to lift the bars out of the pan. Cut into 12 squares with a sharp knife, wiping the blade clean between cuts.
Notes
- Use full-fat cream cheese for the creamiest texture and best structure in the cheesecake layer.
- Make sure the cream cheese and eggs are at room temperature so the batter mixes smoothly without lumps.
- For cleaner slices, chill the bars overnight and cut them straight from the fridge with a hot, dry knife.
- You can substitute 1 1/2 cups homemade cherry topping made from simmered frozen cherries, sugar, and lemon juice instead of canned cherry pie filling.
- Store leftover bars covered in the refrigerator for up to 5 days or freeze individually wrapped bars for up to 2 months.
- Make sure the cream cheese and eggs are at room temperature so the batter mixes smoothly without lumps.
- For cleaner slices, chill the bars overnight and cut them straight from the fridge with a hot, dry knife.
- You can substitute 1 1/2 cups homemade cherry topping made from simmered frozen cherries, sugar, and lemon juice instead of canned cherry pie filling.
- Store leftover bars covered in the refrigerator for up to 5 days or freeze individually wrapped bars for up to 2 months.